The perfect cider for a brunch that could last all day
Only 6g of sugar, 100% fresh apples
Notes of strawberry, peach, red fruit and a touch of honey
Local apples grown at Sunrise Orchards in Cornwall, Vermont
Post Fermentation, aged on red wine grape skins
12oz Cans, 6.0% ABV
Light and crisp, the lager of ciders
Only 4g of sugar, 100% fresh apples
Local apples grown at Sunrise Orchards in Cornwall, Vermont and traditional cider apples grown by Dragon Orchards in Herefordshire, England
12oz cans, 5.5% ABV
A cider for the sour beer or natural wine lover
0g sugar, 100% fresh apples
Complex and assertive with a vibrant acidity
Wild yeast fermented, unfiltered, naturally carbonated, and no added sulfites
Local apples from Sunrise Orchards in Cornwall, Vermont and traditional Basque cider apples from Petritegi Sagardoa.
12oz cans, 6.2% ABV
A hopped cider made in collaboration with Modern Times Beer in California
Citra and Amarillo hops
Wild yeast fermented and naturally carbonated via method ancestral
Local apples form Sunrise Orchards in Cornwall, Vermont
An ode to the Green Mountain State
6g sugar, 100% fresh apples
Aged in former Barr Hill gin barrels from Caledonia Spirits in Hardwick, Vermont
Local apples from Sunrise Orchards in Cornwall, Vermont
Blended with our friends at the Farmhouse Tap and Grill in Burlington, Vermont
16oz cans, 6.9% ABV
Deer Snacks VOlume II (art by Will Bryant)
The snack is back! Now with more wild apples.
80% wild foraged apples / 20% local orchard apples from Sunrise Orchards in Cornwall Vermont
Native yeast fermented and can conditioned
Bone dry (0 sugar) with notes of Vermont forest floor, leather and dried herbs.
Every fall, Shacksbury forages for the feral, wild or otherwise forgotten fruit of rural Vermont. Along narrow country roads and in overgrown old orchards, we find apples that have the tannins and flavors - rare in most commercially grown fruit - to ferment into full-bodied, dry, and food-friendly hard cider.
These forgotten apple trees are decades, and sometimes centuries, old. Their fruit is incredibly diverse. When we harvest from these trees, we're tapping into the long and deep tradition of cider making in New England. By grafting our favorite found varieties into a small commercial orchard, we're protecting that tradition for years to come.
Along the way, we make some delicious limited release ciders out of foraged fruit. Our current offerings are listed below.
2017 Apple hill - coming late fall / early winter 2018
2017 Pét Nat (sold out)
This vintage of Pét Nat took its time. It was extra cool in the cellar this winter which meant a longer than normal fermentation. The cooler temps allowed the fermentation to mosey along for a couple additional months. We are glad we did, the additional time in our cool cellar developed amazing aromatics that could be best described as "elegant fruit dressed in flannel".
First American-made pétillant naturel cider
Methode ancestrale, or pétillant naturel, is a traditional winemaking process of natural carbonation, where the cider finishes its primary fermentation in the bottle, capturing the tail-end of the carbon dioxide created during fermentation.
Complex yet fruity and approachable
Wild apples from Vermont
Wild yeast fermentation
750ml, 6.7% ABV